Browning butter involves heating it over the stove to remove any water and caramelising the milk solids… Resulting in the butter taking on a deliciously rich, deep, nutty flavour.
- 300 grams unsalted butter, chopped 160 grams ground almonds
- 150 grams flour
- 440 grams caster sugar
- 12 egg whites
- 16 fresh or frozen cherries, pitted, halved
- 2 tsp. demerara sugar
PREHEAT the oven to 180°C. Grease a deep 24 cm round cake pan and line base and side with baking paper.
PLACE butter in a pot over medium heat. Cook, without stirring, for 6–7 minutes or until the butter is nut brown and has stopped bubbling and foaming. Allow to cool.
SPREAD ground almonds on a baking tray. Bake for 8 minutes or until lightly browned. Transfer immediately to a bowl and allow to cool.
SIFT flour and caster sugar on to the roasted ground almonds. Add browned butter and egg whites and whisk until combined. Pour mixture into cake pan and gently push in the cherries, cut-side up, into the mixture.
BAKE for 1 hour 10 minutes or until a skewer inserted into the centre comes out clean.
LEAVE the cake in the pan for 5 minutes before removing from the tin and placing on a wire rack to cool.
SPRINKLE it with Demerara sugar just before serving.
HANDS-ON TIME 25 min | TOTAL TIME 1 hour 55 min | SERVES 8 | VEGETARIAN
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